My Mom’S Chili

1. 1

   Brown the ground beef in a Dutch oven/deep stock pot.

2. 2

   Salt and pepper the beef only once while browning.

3. 3

   When meat is browned, drain off fat/liquid.

4. 4

   Add chili seasoning to meat, stir.

5. 5

   Stir in the tomato soup.

6. 6

   Stir in the tomato juice (you can use less if a thicker chili is desired).

7. 7

   Add drained kidney beans, stir.

8. 8

   Heat to boiling, turn down heat and let simmer. Stir occasionally. (The longer it simmers, the better it tastes.)

9. 9

   Serve with your favorite chili toppings.

No additional tips available.